NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Ground turkey

0.25 cup Yukon gold potato

0.25 small Bolillo roll

2 whole Dried guajillo chiles

0.25 tsp Avocado oil

0.25 oz Queso fresco

1 cup Romaine lettuce

1 tbsp Greek yogurt

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

PREPARATION

• 1

  Rehydrate the dried guajillo chiles in hot water for 10 minutes, then blend with garlic powder and the measured water until smooth to create the dipping sauce.

• 2

  Sauté the diced Yukon gold potatoes in a non-stick skillet with a splash of water over medium heat until they begin to soften and become translucent.

• 3

  Add the ground turkey, smoked paprika, dried oregano, sea salt, and black pepper to the skillet, cooking until the turkey is browned and the potatoes are tender.

• 4

  Slice the bolillo roll lengthwise and dip the exterior of both halves into the prepared guajillo sauce until the bread is thoroughly and evenly coated.

• 5

  Heat the avocado oil in a clean skillet over medium heat and sear the outside of the bolillo roll until the sauce is set and the bread is fragrant and toasted.

• 6

  Stuff the warm roll with the turkey and potato mixture, then top with shredded romaine lettuce, crumbled queso fresco, and a dollop of Greek yogurt.